Sweet, sweet lime.

My life is ruled by the seasons. When autumn arrives, I have an overwhelming urge to bake bread, make hearty soups and stews, and break out the stout. Winter is all about chili and caramel flavoured Irish cream fortified hot chocolate. Spring brings all things strawberry, and summer is infused with lime.

I will admit to being a lime addict. There is nothing better than slicing open a fresh lime and nom'ing on a wedge, or drinking lime juice with a little tequila and ice.  Mmmm. I  came across a recipe for orange nut shortbread cookies and immediately realised it was begging to be heavily mod’d to satisfy my lime craving palate. With a little extra sugar, changing out the orange for lime, dropping the nuts, and adding lime juice, this could be the perfect cookie.

Behold: Lime Shortbread Cookies.*cues the angels*

• 1 cup powdered sugar
• 1 cup butter, softened
• ¼ cup caster sugar (aka baker's sugar)
• 2 cups flour
• ½ cup cornstarch
• 1 ½ tbsp grated lime peel (grated peel of 3 med limes, 
• 4 tbsp fresh lime juice

In a large bowl beat together butter and sugars until light and fluffy. Add lime peel and lime juice; mix well. Add flour and cornstarch; mix until the dough is smooth. Shape into a ball and refrigerate for at least an hour until the dough is firm.

When dough is firm, pull off tablespoon sized bits and shape into balls that are 1 inch in diameter. Place on ungreased cookie sheet. Bake for 9-13 minutes, until cookies are set and just lightly browned. Let cool for 3-4 minutes then toss a few at a time in a bag with confectioners sugar to coat. Immediately remove from bag; let fully cool before storing.

Nom nom nom.

Butter Tarts

Butter tarts are about as Canadian as can be and are fantastically good. After you make these little sticky treats, and are surrounded by a mound of flaky pastry crumbs, you may feel compelled to belt out a rousing round of O' Canada. Indulge. It's the right thing to do.

Makes 12 large tarts.

Preheat oven to 375° F.

Pastry

• 2 cups flour
• 1/2 tsp salt
• 2/3 cup shortening
• 7 tbsp cold water

Mix together flour and salt. Cut in shortening. Add water, one tablespoon at a time, until the mixture forms a firm dough. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out and cutting into rounds to line the cups of a standard muffin tin.

Filling

• 1/2 cup brown sugar
• 3 tbsp butter, softened
• 1 egg, beaten
• 1/2 tsp vanilla
• 1/4 cup golden corn syrup
• 1/4 tsp salt
• 1/2 cup california raisins

Beat butter and sugar together; add beaten egg and vanilla. Stir. Add golden corn syrup and salt; beat well. Stir in raisins. Place 2 tablespoons of filling in each pastry-lined muffin cup.

Bake for 5 minutes at 375° F. Decrease oven temperature to 350° F and continue baking for another 22 minutes, until pastry is golden brown and filling is bubbly.

Nom nom nom.

Little Packages of Goodness

These are, without a doubt, the best healthful muffins I have ever tasted. 

Blueberry Oatmeal Muffins

Makes 12 muffins.

Preheat oven to 400ºF

Muffin batter:

• 1 1/2 cups old-fashioned oats
• 3/4 cup unbleached white flour
• 1/2 cup whole wheat flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1 cup unsweetened applesauce
• 1/2 cup skim (non-fat) milk
• 1/2 cup firmly packed brown sugar
• 3 tablespoons canola oil
• 1 egg white
• 1 cup blueberries, frozen or fresh

1. Line a muffin tin with paper cups or spray it with cooking spray.
2. Combine oats, flours, cinnamon, baking powder and baking soda.
3. In a separate bowl, lightly beat egg white, then add applesauce, milk, brown sugar, and oil. Mix.
4. Add wet ingredients to the dry ingredients; mix just until the dry ingredients are moistened.
5. Gently stir blueberries into batter.
6. Fill muffin cups until nearly full.

Topping

• 1/2 cup old fashioned oats
• 2 tbsp firmly packed brown sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, melted

Mix together until crumbly; sprinkle over unbaked muffin batter.

Bake for 20-22 minutes until a rich golden brown.

Om nom nom.